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Hello Everyone!! I hope that you are having an awesome long weekend and that you got some needed rest! Today I am going to share these two amazing plant based tacos for you! They are so good and make a perfect dinner, they are both very different but are both a filling and healthy dinner idea and would also pair great with the salsa and guacamole that I posted last week! I debated doing this in two separate posts but decided to do them together so this may be a little longer than you are used to, keep reading for recipe!

Other Ingredients:*1/2 can of Cannellini Beans*Sweet Onion (Diced)*1 Sweet Potato (Cubed)*1 Head of Cauliflower (chopped into small pieces) *Taco Shells (Hard or Soft depending on what your preference is or what you have at home.)

Directions:*Preheat oven to 400 Fahrenheit.

Apple Slaw:*Cut the apple into thin slices using mandolin or knife and place into a bowl.

*Cut the radishes into thin slices using mandolin or knife and place into a bowl.

*Roughly chop up cilantro and place into a bowl

*Add in the olive oil, lime juice, salt and pepper. Stir to combine. Set aside.

Dill and Caper Dip:*Once the cashews are soaked and soft, place them in a high speed blender along with the water, lemon zest, lemon juice, garlic, olive oil, capers, dill, salt and pepper. Blend on high for at least a minute until dip is smooth and creamy. Place in bowl and garnish with dill. Cover and put in fridge until tacos are ready. This dip is seriously so good on its own as well. I can safely say that this is my favorite dip that I have made so far, it would be great with veggies, crackers or on a sandwich.

White Bean and Onions:*Drizzle some olive oil into a frying pan on medium heat.

*Once the olive oil has been heated, put the onions in the pan and saute for around 5 minutes or until onions are translucent.

*Add in the cannellini beans and continue to fry for another 5 minutes until the beans start browning.

​*Place into bowl and set aside until ready to assemble tacos.

Tacos: *Cube the sweet potatoes and cut the cauliflower into small bite sized pieces and place onto a lined baking sheet. Roast the veggies for around 25 minutes or until veggies start to brown. Take out of oven and let them cool some before making taco.

*Put the taco shells into oven for about 7 minutes to heat up (optional)

*Start by assembling the sweet potato and apple radish slaw taco by placing the sweet potato in the bottom of the taco shell and top with the slaw. Serve immediately.

*To assemble the roasted cauliflower tacos, start by placing the cauliflower at the bottom of the taco shell, then the white beans and onions, drizzle the dill and caper dip on top and garnish with fresh dill. Serve immediately.

This lasted me easily for 2 meals so it makes great leftovers for lunch or dinner the next day. I just fried the sweet potato and cauliflower separately with a drizzle of olive oil to heat them up. The apple and radish slaw is also great on its own as a salad! I hope that you have enjoyed this recipe and feel free to comment or send me a picture if you make them yourself! What did you get up to over the long weekend? xo.